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Chicken Tagine

Diabetic.Foodie's picture
Ingredients
  Ground ginger 1⁄2 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Paprika 2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Boneless skinless chicken thighs 8 , cut into pieces
  Olive oil 1 Tablespoon
  Onions 2 , grated
  Dried apricots 50 Gram, soaked in a little water
  Flaked almonds 25 Gram
  Sultanas/Raisins 25 Gram
  Runny honey 1 Teaspoon
  Saffron strands 1⁄2 Teaspoon, soaked in little cold water
  Tomato juice 300 Milliliter
  Chicken stock 300 Milliliter
  Canned chopped tomatoes 400 Gram
  Chopped coriander leaves 2 Tablespoon
  Garlic 6 Clove (30 gm), crushed to a paste
Directions

Mix all the spices together.
Coat the chicken with half the spice mixture and leave overnight preferably, or for at least 2 hours.
In a heavy saucepan, heat the oil and brown the chicken over a high heat.
Remove from the pan and set aside.
Add the remaining spice mixture, the crushed garlic and grated onions to the pan.
Allow the onions to soften without browning.
Add the apricots and their soaking water, the almonds, raisins or sultanas, honey, saffron and its liquid, tomato juice, chicken stock and tomatoes.
Bring to the boil, reduce the heat to medium heat and cook until the sauce has thickened considerably, this should take about 20 minutes.
Add the chicken and cook for a further 20 minutes.
Fold in the chopped coriander and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
150 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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